Everyone loves a good pie – but, sometimes, it’s the savory pies that really hit the spot. A pot pie, for example, is a type of pie with a top and bottom crust, consisting of delicate, flaky pastry. Pot pies can be made with a variety of fillings, and one of the most popular is poultry. That’s why this recipe for a traditional Chicken Pot Pie, made with fresh carrots, celery, and green peas, is the perfect addition to your weeknight dinner rotation. Get the scoop on the ingredients and directions below:
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ? cup butter
• ? cup chopped onion
• ? cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1?¾ cups chicken broth
• ? cup milk
• 2 (9 inches) unbaked pie crusts
1. Preheat oven to 425 degrees F.
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
3. In the same saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the dry chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Cook up something delicious tonight with this special recipe provided to you by Oxford at the Ranch Apartments in Waller, Texas, and put our expansive kitchens to good use!